Cavatappi Mac and Cheese
Cavatappi mac and cheese is a modern twist on a timeless comfort food. With its unique shape and ability to hold sauce, cavatappi pasta elevates the dish to new levels of indulgence.
Ingredients
- 12 oz cavatappi pasta
- 4 quarts water
- 1 tbsp salt
- 1 tbsp butter
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ cup panko breadcrumbs (optional)
- 1 tbsp melted butter (optional)
- ¼ cup Parmesan cheese, grated (optional)
Instructions
- Boil a large pot of salted water and cook the cavatappi for 1-2 minutes less than package instructions for al dente.
- Drain the pasta and toss lightly with olive oil.
- In a large saucepan, melt 4 tablespoons of butter over medium heat and whisk in 4 tablespoons of flour to create a roux.
- Gradually add 4 cups of warm milk, whisking continuously until the sauce thickens.
- Reduce heat to low and stir in the cheeses until melted.
- Season with salt, pepper, and optional spices.
- Add the cooked cavatappi to the cheese sauce in batches, folding until coated.
- Transfer to a greased baking dish and mix panko breadcrumbs with melted butter and Parmesan cheese, sprinkling over the top.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Notes
Cavatappi pasta holds sauce well. Experiment with different cheeses and add-ins for unique flavors. Can be made ahead and refrigerated.